Pistachio Free Crockpot Herb-Braised Lamb Shanks
Few things are as deeply satisfying as lamb shanks that have spent hours slowly braising until the meat practically slides off the bone, and this crockpot version delivers exactly that kind of low-effort, high-reward comfort. A quick sear in coconut oil builds a rich, caramelized crust before everything goes into the slow cooker, layering in flavor right from the start. The braising liquid is where this dish really sings — pomegranate juice and apple cider vinegar bring a bright, fruity acidity that balances the warmth of turmeric, ginger, and Ceylon cinnamon, while bone broth and coconut aminos add savory depth. Carrots, parsnips, and sweet potato soak up all of that fragrant liquid as they cook, turning tender and almost silky by the time the shanks are done. Tree nut allergies can make rich, restaurant-style braises feel off-limits when you're unsure what's been added to a sauce, but every ingredient here is straightforward and easy to verify. After eight hours on low, you're rewarded with fork-tender meat, a glossy, spiced broth, and a bowl that looks and tastes like something that took serious culinary skill. A handful of fresh parsley scattered over the top is all it needs to feel completely finished.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 4 bone-in lamb shanks (about 1 lb each)
- 1 ½ tsp fine sea salt, divided
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 4 garlic cloves, smashed
- 3 medium carrots, cut into 1-inch pieces
- 2 medium parsnips, cut into 1-inch pieces
- 1 medium sweet potato, peeled and cut into 1-inch cubes
- 1 cup pomegranate juice
- ¼ cup apple cider vinegar
- 2 cups bone broth
- 2 tbsp coconut aminos
- 1 tsp ground turmeric
- 1 tsp ground ginger
- ½ tsp ceylon cinnamon
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the lamb shanks completely dry with paper towels and season all over with 1 tsp of the salt.
- 2
Heat the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the lamb shanks in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 3–4 minutes per side until deeply browned on all surfaces. Transfer the seared shanks to the slow cooker.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!